Advanced search

Selection criteria for potato tubers to minimize acrylamide formation during frying

Author
Organization

Citation

Please use this url to cite or link to this publication:

Chicago
De Wilde, Tineke, Bruno De Meulenaer, Frédéric Mestdagh, Y GOVAERT, Wilfried Ooghe, S FRASELLE, K DEMEULEMEESTER, et al. 2006. “Selection Criteria for Potato Tubers to Minimize Acrylamide Formation During Frying.” Journal of Agricultural and Food Chemistry 54 (6): 2199–2205.
APA
De Wilde, T., De Meulenaer, B., Mestdagh, F., GOVAERT, Y., Ooghe, W., FRASELLE, S., DEMEULEMEESTER, K., et al. (2006). Selection criteria for potato tubers to minimize acrylamide formation during frying. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54(6), 2199–2205.
Vancouver
1.
De Wilde T, De Meulenaer B, Mestdagh F, GOVAERT Y, Ooghe W, FRASELLE S, et al. Selection criteria for potato tubers to minimize acrylamide formation during frying. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. AMER CHEMICAL SOC; 2006;54(6):2199–205.
MLA
De Wilde, Tineke, Bruno De Meulenaer, Frédéric Mestdagh, et al. “Selection Criteria for Potato Tubers to Minimize Acrylamide Formation During Frying.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 54.6 (2006): 2199–2205. Print.
@article{329377,
  author       = {De Wilde, Tineke and De Meulenaer, Bruno and Mestdagh, Fr{\'e}d{\'e}ric and GOVAERT, Y and Ooghe, Wilfried and FRASELLE, S and DEMEULEMEESTER, K and Van Peteghem, Carlos and CALUS, A and DEGROODT, JM and Verh{\'e}, Roland},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  language     = {eng},
  number       = {6},
  pages        = {2199--2205},
  publisher    = {AMER CHEMICAL SOC},
  title        = {Selection criteria for potato tubers to minimize acrylamide formation during frying},
  volume       = {54},
  year         = {2006},
}

Web of Science
Times cited: